Winter got you down? Escape to the sunny Caribbean with this Piña Colada Cake! The recipe has kid-friendly and adult versions.
I love the beach. Walking in the sand with waves lapping at my feet is so relaxing. One of the things I truly enjoy about the tropics is fresh pineapple. It’s so much tastier than canned.
I first had fresh pineapple on a family trip to Hawaii when I was in high school. I ate so much I made my self sick. Now, I ration my pineapple intake. If you don’t have fresh pineapple, you can definitely use canned for this recipe.
A few months ago I made a pineapple upside down rum cake that was quite a hit. I was going to post it here but my computer crashed and I lost the photos.
Since I had to remake it, I thought I’d add some coconut and make it a piña colada cake. I also thought I’d test out a kid friendly version while I was at it. After all, why should kids enjoy these wonderful flavors?
This recipe starts with a box mix. Remember I bought several while they were on sale so I could work out the traditional Chocolate Bacardi Rum Cake recipe.
I used a decorative cake pan with steep sides for this. You could also use a 9 x 13 inch pan if you prefer.
I love how this cake came out. The cake is dense and the coconut flavor comes through. It’s very moist even though it’s lower fat than a rum cake. If you’re making the adult version, make this a few days ahead so the rum has more time to ferment in the cake. You should refrigerate this cake after you make it.
- 1/4 cup butter
- 1/4 cup brown sugar
- pineapple slices to cover the bottom of the pan
- raspberries or maraschino cherries to put in the holes in the pineapples (optional)
- 1 box yellow cake mix
- 1 box vanilla pudding mix minus 2 tablespoons (76 g custard mix)
- 1/4 cup dried coconut
- 3 eggs
- 7 tablespoons cooking oil
- 7 tablespoons rum (or water with 1 teaspoon rum flavoring)
- 7 tablespoons coconut milk
- 3 tablespoons water
- 3/4 cup sugar
- 7 tablespoons coconut milk
- 6 tablespoons rum (or 3 tablespoons water)
- Preheat oven to 325°F.
- Place butter in the bottom of a 10 inch cake pan and place in oven until butter melts. Mix in brown sugar. Arrange pineapple slices and raspberries so they cover the bottom of the pan.
- Put remaining cake ingredients in a bowl and mix until just combined. Pour over pineapple slices.
- Bake for 40-45 minutes or till cake tester comes out clean. Let cool in pan while you make the syrup.
- Put the water and sugar in a saucepan and heat until the mixture boils. Boil for 3-4 minutes until slightly thickened (do not let it caramelize). Remove from heat. Add coconut milk and let cool to lukewarm. Add rum.
- Use a skewer to poke holes in the cake. This lets the syrup soak in. Drizzle syrup over the bottom of the cake.
- Place serving dish over the pan and invert to remove the cake.